SPARK BY HILTON

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dispenser producing no QUAT sanitizer while being turned on. No dishes were actively being W/R/S during the inspection. -CDI- PIC is able to manually create properly concentrated solution. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially cooked eggs at 118-124F while said to be hot holding. -CDI- PIC added the eggs to the TPHC list. All items are voluntarily discarded at the end of breakfast service. Points not taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed toxic materials being stored above a prep surface during the inspection. -CDI- PIC relocated the necessary items to help prevent potential contamination. (1 pt)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed breakfast items incorrectly time stamped while being held on TPHC. All breakfast items were time stamped for 8am. PIC stated that he placed all items out initially at 6am. -CDI- PIC corrected the time stamps for the items being held in TPHC. (1.5 pts)

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee’s supplements being stored over a prep station in the kitchen. -CDI- PIC relocated the supplements to a bottom shelf below the prep area away from all food items. (1 pt)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use cups being stored on the floor in the dry storage area. -CDI- PIC immediately placed the items on racks so that they were stored off of the floor. (0 pts)

4-501.11 Maintain equipment in good repair. Observed ice machine said to not be in use. PIC does not know if the unit works. Remove equipment that is not working or being used. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the milk in the milk dispenser at the breakfast line to be at 49F. PIC stated they have had issues with it in the past and he has been trying to use cups of ice to keep the dispenser cold. EHS advised that the PIC adds the milk to the TPHC policy and discards the product at the end of breakfast instead of keeping it like he is currently doing. PIC stated he had only just refilled it not too long ago and milk in the kitchen RIC was observed at 41F. REPEAT. CDI - Item placed on temporary TPHC, time stamped on site, and PIC is to discard at the end of breakfast (10am). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility unable to provide employee health agreement. PIC stated facility provides video training periodically but was unsure of reporting policy. CDI- EHS provided PIC with employee health agreement to review with staff and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee filter sitting in hand sink. PIC stated it was left there to drain. CDI- PIC removed coffee filter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt at breakfast bar above 41F (see temp chart), CDI- Yogurt was taken off bar and placed in reach in to cool within 4 hour window. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC for cream cheese at breakfast bar. No time stamps available for cream cheese and is not being monitored. EHS educated PIC on requirements for TPHC. PIC stated they will utilize time stamp stickers to keep track going forward. CDI- PIC discarded cream cheese since breakfast time was over.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese at bagel bar above 41F. CDI- All cream cheeses at bagel bar voluntarily discarded. 4 hour TPHC procedures written by PIC for all cream cheeses once they go out to the bagel bar 6am-10am. REPEAT *points not escalated due to improvement* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM certification For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Coffee maker parts stored in hand sink. CDI- hand sink cleared for accessibility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cheddar cheese and cream cheese on buffet, under no temperature control. Refer to temperature chart. CDI- both voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Opened cut fruit bucket containing cantaloupe and honeydew not date marked. PIC stated opened on 1/1/24 but is not currently on menu. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single use cups at juice dispenser not protected.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM certification For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up on juice and coffee dispenser nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Individual milk carton portions stored at front of grab n go were 44.0 F. Cartons at rear of unit were 35.0 F. CDI- front milks voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Quat 146 stored in bottle labeled as Oasis 299 Bathroom Cleaner. CDI- bottle voluntarily discarded.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single use cups at juice dispenser not protected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above retail food in kitchen reach-in

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified for food protection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Handsink was blocked by waste can. CDI PIC moved the waste can

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed nozzles at Juice Machine and Coffee Bar with build up inside. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee explained the process of washing, santiizing, and rinsing to the inspector. Corrections were made by the inspector that the process shall be washing, rinsing, and sanitizing. CDI. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed PIC without hair net. Please restrain hair.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.Observed single use cups not protected sitting on utensil table. Please keep cups in plastic sleeve or other protective devices.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up exterior of the nozzle at the coffee and juice bar

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. REPEAT VIOLATION -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding at 101F. CDI: PIC turned up the heat settings on the unit and oatmeal reached to 177F before end of inspection. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no written vomit and diarrhea cleanup procedure. CDI: EHS provided a paper copy to PIC Glenn. REPEAT VIOLATION -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in-use wiping cloth hanging beside the quat sanitizer spray bottle. EHS discussed with PIC to submerge in-use wiping cloth in a container of sanitizer or use a new rag after every use moving forward. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS provided another copy via email to todd.blanton@charlottewingate.com REPEAT VIOLATION -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut melons over ice at 44F. Per PIC, melons are placed over ice to keep it 41F. CDI: melons voluntarily discarded. REPEAT VIOLATION -1.5- no points escalated due to improvement from previous inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. REPEAT VIOLATION -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup procedure for vomit and diarrhea. CDI: EHS discussed with PIC and provided a copy via email. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individually packaged cream cheese at 56F. CDI: voluntarily discarded. EHS discussed with PIC Glenn on suggesting to putting them on TPHC. A TPHC template has also been provided via email. -1.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a certified food protection manager certificate. REPEAT VIOLATION -2-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed potatoes that was prepared this morning in the reach in cooler in the kitchen with no date labeled. CDI: PIC dated potatoes and regulator verified. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of potatoes in the reach in cooler cooling while tightly closed. CDI: regulator vented pan so potatoes can cool quicker -0.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of dinner napkins stored on the floor in the dry storage room. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of reach in cooler at the breakfast station. Observed damaged door of reach in cooler at breakfast station. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site during inspection. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF OBSERVED no employee health policy on site during inspection. CDI. EHS gave PIC a employee health sign to keep on site.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBSERVED no paper towels at the hand sink in the kitchen area. PIC stated employees typically wash their hands in the bathroom and resume operation. EHS stated employees must wash their hands in the kitchen after washing their hands in the bathroom. CDI. PIC provided paper towels for kitchens sink. REPEAT.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. OBSERVED in a basket molded oranges in the kitchen area. CDI. PIC discarded oranges.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site with Certified Food Protection Manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: no approved means for drying hands available at kitchen handsink. CDI- paper towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found potatoes in holding in two locations below 135 F. CDI- all potatoes reheated in microwave to 172 F. No signature due to Covid-19 precautions.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat test strips available in food service permitted area.

2-102.12 Certified Food Protection Manager - C No one in facility has passed an ANSI accredited test. Former person is reccently deceased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties that are stored above 41 F. PIC stated that they put the remaining sausage biscuits back in the refrigerator at the end of breakfast. CDI- facility will follow TPHC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. Repeat:

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal beverage, keys and food items stored on prep counters. Store personal items in designated areas. REPEAT- 1 point.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Container of oatmeal was hot holding <135 degrees F. CDI- PIC discarded breakfast items at the end of serving time. 0 points due to overall good hot holding compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese cold holding at 50 plus degrees. Observed past. eggs at 50 plus degrees in box on roller rack in kitchen area. CDI- Past. eggs were placed in 2 door unit to cool and cream cheese packets were discarded. -1.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed coffee filters stored with food contact portion facing upward. Ensure that food contact portions of coffee filters are faced inverted to protect from contamination. 0 points.

4-501.15 Operate a warewashing machine in accordance with data plate. Dish machine was not able to be turned down and tested for compliance. Facility is currently not using dish machine. Will make a return visit to ensure that dish machine is being used and in proper functionality. Expressed the importance of using dish machine to aid in utensil cleaning. 0 points.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal food stored inside reach-in with breakfast items and personal drinks stored on shelf next/above clean dishes and packaged food. CDI: drinks and food was relocated.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldly cheese cubes inside kitchen reach-in and moldly oranges in dry storage room. CDI: items were discarded.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight mold build-up on interior corner of ice machine. CDI: cleaning process started.

Repeat: 7.202.11 Restriction-Presence and Use - PF. After questioning PIC, she indicated that facility is using disinfectant spray for cleaning of the kitchen 3-compartment sink. CDI: discussed with PIC to discontinue use of disinfectant for cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a thick probe thermometer available for use. VR by 3/1/19

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed syrup spillage inside cabinets at breakfast bar.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for drying hands properly. Observed towel being used to dry hands. CDI: paper towels provided.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer made up that was too strong above 400ppm when checked with EHS's strips. CDI: dumped and remade inside 3-comp sink to proper concentration - 200ppm.

Repeat: 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils in kitchen stored in bin with food debris.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor of dry storage room.

Repeat: 2 pts - 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt - Observed personal bottled drink on prep surface in kitchen. CDI: drink moved to bottom shelf.

General Comment: 0 pts - 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed whole fruit including apples and oranges being stored directly in reused cardboard boxes after washing. CDI: fruit was removed from boxes and stored in plastic containers.

Repeat: 0.5 pts - 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils in kitchen stored in bin with debris.

Repeat: 0.5 pts - 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at juice area unprotected tored on top of reach-in cooler. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of apples and oranges stored on shelving less than 6 inches in dry storage room. Observed boxes of single service plates and lids stored on floor of dry storage room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2 pts. Observed no certified food manager present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1. 5 pts. Observed cream cheese and butter packets at buffet in cold containers > 45F (see temp chart). CDI: items discarded.

General Comment: 0 pts. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles in kitchen mislabeled as multi quat sanitizer. CDI: labeled properly during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts. Observed quat sanitizer in red bucket at 0ppm. According to PIC, sanitizer is obtained from back dispenser at housekeeping laundry area. It was determined that dispenser hose had air bubble and not properly dispensing sanitizer. CDI: dispenser was repaired and now properly dispensing; corrected to 200ppm. ***Note: quat sanitizer dispenser in kitchen needs to be calibrated to properly dispense correct amount of sanitizer and water. Water temperature for sanitizer at housekeeping area is too high - 122F. Adjust water temperature to between 65-75F.

General Comment: 0 pts. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils in kitchen stored in bin with debris. Clean

General Comment: 0 pts. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at juice area and coffee area unprotected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - 0.5 pts. Observed no strips available for testing quat sanitizer. Observed PIC using chlorine test strips to check quat sanitizer. Verification required by 7/1/17

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. NO one present has food protection manage certiification. Work towrads gaining certification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bulk canned food and boxes of food stored on floor of dry goods room. CDI -Relocated to shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of plastic food pans wet stacked. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from handle area of reach in freezer in dry goods room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in prep area towel dispensor. CDI by employee providing towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the prep area handsink. CDI by employee providing soap. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the womens restroom. CDI by EHS providing signage.

•4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed pink thermometer not functioning. EHS was able to fix thermometer by removing plastic shell that prevents the battery from making contact. Insure that thermometers are functioning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containres of food on the floor in the rear dry goods area. PIC stated that a shipment had just been delivered. Insure that foods do not remain stored on the floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups stored along buffet area exposed to customer contamination. Cups should be kept in the plastic sleeving or otherwise protected from sneezing/coughing from customers.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection without certification.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips unprotected in the buffet area, cups need to be shielded from customer contamination, EHS recommends placing cups in plastic sleeves.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen.

I 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wiping cloths stored on prep table.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils or apply for a variance with the state to have use of 2 compartment sink approved. Facility has 2 compartment sink and an undercounter dish machine. Observed correct procedures being followed during inspection. REPEAT VIOLATION. VERIFICATION REQUIRED BY 5/22/15.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in disrepair. REPEAT VIOLATION..

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified.

7-201.11 Store toxic materials to avoid contamination. Observed can of insecticide stored on shelf above coffee pot, coffee filters and single service cups. CDI by relocating to bottom shelf.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed spray bottle of window cleaner without label. CDI by labeling bottle.

4-501.11 Maintain equipment in good repair. Observed shelves in 2 door reach in refrigerator with peeling paint.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils or apply for a variance with the State to have use of 2 compartment sink approved. Facility has a 2 compartment sink and an undercounter dish machine. Observed correct procedures being followed during inspection. Gave application and variance information to PIC. Must apply for a variance by next inspection or point deduction will be taken.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing/damaged floor tiles in front of refrigerators in kitchen area.

2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Person in charge not certified.

3-501.16 Potentially hazardous cold food must be held at or below 45F. Observed cut fruit at 50F. CDI item was discarded.

4-502.11 Keep all thermometers calibrated accurately. Observed stem thermometer reading 40F in ice water bath. CDI thermometer discarded, another thermometer provided.

4-101.11 Equipment shall be smooth and easily cleanable. Observed shelves rusted in reach-in cooler rack.

4-301.12 Manual warewashing requirements. Observed only a 2 compartment sink and dish machine on site for dishes. A 3 compartment sink must be provided or apply for a variance.

6-201.11 Floors shall be smooth and easily cleanable. Observed several broken tiles in front of reach-in cooler.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesObserved employees who did not know the big five illnesses today and could not find a list of them to reference. Employees must know the big five illnesses that need to be reported to the PIC if they are ever diagnosed or exposed to one of the five. Employees must know the symptoms that would restrict/exclude them from work. The PIC must know when to restrict/exclude ill employees and when to allow them back to work safely. Handout provided today- English and Spanish.

4-502.11 (B) Good Repair and CalibrationKeep all thermometers calibrated accurately. Observed a stem thermometer reading 40F in ice water today- discussed with PIC how to calibrate. This thermometer was set aside to not be used until it is corrected. Another calibrated thermometer is onsite for use in the mean time.

6-501.111 Controlling PestsObserved fruit flies in facility today. Recommend to clean floors better to reduce this problem. Also contact pest management about this issue.

3-305.11 Food Storage-Preventing Contamination from the PremisesFood must be stored at least 6" off of the floor. Observed boxes of fruit stored on the floor today.

3-304.14 Wiping Cloths, Use LimitationStore clothes in sanitizer when they are not in-use and are going to be used again. If they are soiled clothe towels that will not be used again then store these in an approved loction for dirty linen only.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved napkins on the floor today in the back room. Store single use articles at least 6" off of the floor.

4-301.12 Manual Warewashing, Sink Compartment RequirementsObserved only a 2 comp. sink and dishmachine onsite for dishes. A 3 compartment sink is needed or other parameters must be met to come into compliance- more information will be forthcoming from EHS on these requirements.

6-501.12 Cleaning, Frequency and RestrictionsClean floors under equipment more frequenly- food debris present today.6-201.11 Floors, Walls and Ceilings-CleanabilityMulitple missing/broken floor tiles in the kitchen need to be repaired.